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CAS RN: 26148-68-5 | 產品號碼: A3209
2-Amino-9H-pyrido[2,3-b]indole
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產品規格
Appearance | White to Light yellow powder to crystal |
Purity(GC) | min. 98.0 % |
Melting point | 199.0 to 203.0 °C |
NMR | confirm to structure |
性質
熔點 | 201 °C |
沸點 | 441 °C |
Maximum Wavelength | 337(MeOH) nm |
GHS
圖形表示 | |
信號詞 | Warning |
危險性說明 | H341 : Suspected of causing genetic defects. H351 : Suspected of causing cancer. |
防範說明 | P501 : Dispose of contents/ container to an approved waste disposal plant. P202 : Do not handle until all safety precautions have been read and understood. P201 : Obtain special instructions before use. P280 : Wear protective gloves/ protective clothing/ eye protection/ face protection. P308 + P313 : IF exposed or concerned: Get medical advice/ attention. P405 : Store locked up. |
相關法規
RTECS # | UU9351600 |
運輸資料
HS編碼* | 2933.99-000 |
Application
A Mutagenic and Carcinogenic Heterocyclic Amine
2-Amino-9H-pyrido[2,3-b]indole (its other name: 2-amino-α-carboline) is a mutagenic and carcinogenic heterocyclic amine present in foods cooked at high temperature and in cigarette smoke. Scientific reports have been suggested that it’s active metabolites form covalent DNA adducts, and may be a significant source of DNA damage.
References
- Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research
- In vitro bioactivation of N-hydroxy-2-amino-α-carboline
- Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products
- Two food-borne heterocyclic amines: Metabolism and DNA adduct formation of amino-α-carbolines (a review)
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